Legends Room Chef

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

• Maintain a consistent elevated level of food quality and guest service, maintaining food, labor, and other expenses at budgeted levels.
• Supervises and coordinates activities of cooks and other workers engaged in preparing & cooking food items. Must be a hands-on chef with a passion for food.
• Responsible for the overall direction, coordination & evaluation of personnel in their daily activities.
• Carries out supervisory responsibilities in accordance with the company's policies and procedures, adheres to all laws and follows guidelines established by the Executive Sous Chef, Executive Chef and Food and Beverage Director.
• Interview, hire, train, coach employees, planning, scheduling, assigning, and directing work, appraising performance, counseling, addressing complaints and resolving problems.
• Ensure proper receiving, storage & rotation of food products to comply with health department regulations. Also rotate food products to keep spoilage & waste to a minimum.
• Visually inspect appearances of all food for proper overall presentation to maintain appeal.
• Observes workers engaged in preparing, portioning & garnishing foods to ensure methods of cooking & garnish & sizes of portions are as prescribed.
• Give instructions to cooking personnel in fine points of cooking.
• Cooks & carves meats, and prepares dishes, such as sauces, etc.
• Prepares requisitions for supplies and food items for production in workstations.
• Feel free to contact outstanding guest relations.
• Thorough knowledge of food products, standard, recipes & proper preparation.
• Language skills: ability to read & interpret documents such as safety rules, operating & maintenance instructions, procedures manuals. Ability to write routine reports & to speak effectively to customers and employees. Ability to effectively present information & respond to questions from managers and the public.
• Ability to apply common sense, understanding to carry out instructions furnished in written, oral or diagram form. Ability to deal with problems involving several variables in standardized situations.
• Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume.
• Ability to determine cost of skills.
• The employee must frequently lift and/or move up to 50 pounds and occasionally lift/move up to 100 pounds.
• Must be positive, upbeat, professional and a team player.
• Maintain cleanliness and sanitation of all back of the house areas.
• Complete financial analysis and reports as assigned.
• Develop and maintain a positive work environment throughout the back of the steakhouse kitchen areas.
• Communicate and work closely with front of the house management to ensure a quality employee-guest experience.
• Provide adequate training and tools for employees so they may effectively perform necessary job duties.
• Meet the attendance guidelines of the job and adhere to departmental and company policies.
• Adheres to regulatory, departmental, and company policies in an ethical manner.
• Outstanding example of and a credit to Downstream Casino Resort
• Provides exceptional customer service to all patrons and communicates in a pleasant, friendly, and professional manner always. Maintains a professional work environment with supervisors and staff.
• Attends all necessary training meetings.
• Assist in other projects, as directed.
• Duties, responsibilities, requirements, and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule.

QUALIFICATIONS/REQUIREMENTS

The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily.

• Must be at least 18 years old or older upon employment.
• High school diploma or its equivalency required.
• Two-year Culinary Arts School or equivalent technical training in Food & Beverage
• Five years of restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant environment
• Knowledge of food and labor costs
• Budget and P&L knowledge and experience
• Proven performance in implementing and maintaining food production operational standards.
• Familiarity with MS Word, Excel, and Outlook is a plus.
• Team Player
• Must present a well-groomed and professional appearance.
• Must possess excellent communication skills.
• Must be able to read, write, speak, and understand English. Must be…